LAMINATED · ADVANCED
Sourdough Pain au Chocolat
Dark chocolate batons encased in shatteringly flaky laminated croissant dough.
90 min
Prep
18h
Rest
20 min
Bake
8 pastries
Yield
Advanced
Difficulty
Total time: 20h
Ingredients
Steps
1
Laminate croissant dough. ⏱ 14 hours
2
Sheet and cut. ⏱ 20 min
3
Fill and roll. ⏱ 20 min
4
Proof until jiggly. ⏱ 4 hours
5
Final bake. ⏱ 20 min
Step-by-step baking
1
Laminate Follow the croissant lamination process through all folds and chilling stages. ⏱ 14 hours
2
Cut Roll dough to 4 mm thickness and cut into 8 x 14 cm rectangles. ⏱ 20 minutes
3
Fill Place 2 chocolate batons at one end and roll tightly. Seal seam-down. ⏱ 20 minutes
4
Proof Proof 3–4 h at 24°C until jiggly with visible lamination layers. ⏱ 4 hours
5
Bake Egg-wash twice and bake at 200°C until deep mahogany. ⏱ 20 minutes
Tips
🍫 Batons
Use proper pastry chocolate batons — they don't leak like chips during baking.
🤐 Seal
Press the seam firmly — any gap and the chocolate will leak out.